Photos & Recipe: Ellie Shortt
Porridge oats can bog you down, but quinoa will help keep you feeling full and light…
Ellie is a nutritionist and a friend of ours and she is kind enough to share some of her recipes with us. This one – a happy alternative to steel cut oat porridge – is a winner. It’s light, easy on the digestion and endlessly customizable. DYI toppings can truly make this a dish you can claim as your own.
Check out Ellie at Whole Happy for more ideas.
1 cup coconut milk or almond milk (I prefer unsweetened, unflavoured)
1/3 cup quinoa flakes
Pinch of sea salt
Suggested Toppings (Pick three or four)
Chopped dried apricot
Chopped dried fig
Pure maple syrup
Dark chocolate chips
Nut or seed butters such as almond butter, pumpkin seed butter, tahini etc.
Set a small to medium sized saucepan over medium-high heat, bring the coconut milk or almond milk to a boil.
Once boiling, add in the 1/3 cup quinoa flakes, and a pinch of salt, turn off the heat and give the cereal a stir. *Note: at this point you can add any flavouring you like such as cinnamon, nutmeg, clove, or pure vanilla extract.
Let the cereal sit for 3 minutes, (set your timer here) to allow the quinoa flakes to cook through.
Give it another stir, add any toppings you like, and enjoy!
TIPS & HEALTH FACTS
*Better quality protein than oatmeal: quinoa contains a “complete protein” meaning that it has all the essential amino acids, while oatmeal’s protein provides only some of the essential amino acids.
*Quinoa flakes have more fibre per serving, which can help with weight management, blood sugar regulation, digestive health, etc.
*You can make this breakfast in only five minutes!